2 ounces of butter 2 eggs

4 heaping tablespoonfuls of sugar 1/4 of a nutmeg, grated Sufficient flour to make a dough

Beat the butter and sugar to a cream, then add the yolks of the eggs and nutmeg; beat again until light; then add the well-beaten whites, and sufficient flour, gradually, to make a dough that will roll out on the board. Roll the dough out into a sheet a quarter-inch thick, cut into pieces about two inches square; now make five incisions, cutting to within one-third of an inch at either end; take up every other strip; fold them in the middle and drop them quickly into boiling fat. When brown, drain, dust with powdered sugar, and stand away to cool.

German Crullers

1 cup of thick, sour cream 3 cups of sifted flour 1/2 teaspoonful of salt 1 teaspoonful of vanilla

1 cup of sugar 2 eggs

1 heaping teaspoonful of baking-powder

Beat the eggs until light; then add the sugar; beat again; add the sour cream; mix; add the vanilla and salt. Put the baking-powder into the sifted flour and sift again; now add this to the other ingredients, mix, roll out on a board, cut with a large, round cutter; then with a small cutter take out the centres. Drop them quickly into boiling fat, brown on one side, turn and brown on the other. When done, drain, and dust with powdered sugar.

To have these a perfect success, the dough must be as soft as you can possibly handle it.

French Crullers

4 ounces of flour 1/2 pint of water

2 ounces of butter 4 eggs

Cut the butter into small pieces, put it into the water, and stand over a good fire to boil; as soon as it boils, add the flour quickly, and stir over the fire until it sticks together and rolls around in the saucepan like a ball. Then take it from the fire, beat thoroughly, and stand in a warm place (72° Fahr.) for a half-hour. Then add one egg unbeaten, and beat the mixture until smooth; then add another egg, and beat again, and so continue until you have added the four eggs; then beat the mixture for five minutes, cover, and stand to one side for another half-hour. Put one pound of lard or clarified dripping into a deep frying-pan, stand it on the fire to gradually heat. Put one cup of powdered sugar on a dinner plate, add to it one teaspoonful of ground cinnamon; mix. Now flour the bakingboard, put out a tablespoonful of the mixture, and roll very lightly. The mixture will be very soft, but a little practice will enable you to handle it without adding much flour. After rolling the mixture down to a quarter of an inch, cut with a round cutter, then take out a centre with a small cutter, lift carefully with a cake-turner, and slide into the hot fat. Fry brown on one side, turn and brown on the other. Take out, drain, then roll in the sugar and cinnamon.

These are very troublesome to make, but, when well done, are most delicious.

Points to be remembered: -

1. After adding the last egg, let the beating be rapid and continuous.

2. Have the fat hot, but not smoking hot.

3. Use very little extra flour in rolling out.